Since 2009, The Ecology Center has honored our relationship with this land by hosting world-class dinners crafted in collaboration with chefs, farmers, purveyors, and community members. Green Feast is where these relationships see their fullest expression, as we gather to ground ourselves in the value of an ecological food future and celebrate all that our movement has accomplished. It’s a renewal of our collective commitment to the land, to each other, and to the opportunity to create abundance for all.  

Join us on October 15 for a seasonal menu crafted by Chefs Brian Malarkey, Javier Plascencia, and Claudia Sandoval, as well as regenerative libations from our local partners, and the intimate company of our Village’s strongest supporters. Along with an exquisite culinary experience, Green Feast features keynote speakers, a fundraising auction, and live entertainment. We can't wait to share this special evening with you on the farm.
Chef Brian Malarkey
“This is the biggest fundraiser of the year for The Ecology Center, and it’s so important for us all to support our local farmers. We’re not asking you to just give money to a good cause—we’re asking you to give money while enjoying the best dinner of your life! So let’s support The Ecology Center, let’s have some fun, and let’s celebrate.”

Chef Brian Malarkey has created 15 wildly successful restaurants across the United States including Herb & Wood in San Diego's buzzing gastronomic neighborhood of Little Italy, which Zagat named one of the country's biggest restaurant openings of 2016, USA Today named one of the country's 10 best restaurants, Eater San Diego named Restaurant of the Year, and the San Diego Union-Tribune described as, "the most thoughtful, exquisitely executed, stylish restaurant of the year.” His newest concept, ANIMAE, serves up Asian-inspired flavors in an ultra-elegant space in downtown San Diego. In their review of ANIMAE, the Union-Tribune gushed, “We didn’t think Malarkey could best Herb & Wood. We were wrong”. In addition to his large portfolio of restaurant projects, Chef Malarkey is a multi-hyphenate entrepreneur, author, and television host, and can be seen headlining food and wine festivals around the country.
Chef Javier Plascencia
Widely considered to be Tijuana’s most famous chef, Chef Javier Plascencia has distinguished himself and his native region with a culinary style that helped define a new cuisine, Baja Med. Starting in the kitchens of his family's restaurants, Chef Plascencia honed his technique in hotels and restaurants all over San Diego, California before setting out to travel the world in search of new flavors, ingredients and different types of cuisine. Returning to Tijuana, he began to consolidate his own signature style with the indigenous flavors and unique local products of his native region. Following the success of Misión 19, Tijuana’s first avant-garde fine dining experience, and Jazamango, a farm-to-table destination in Todos Santos, Chef Plascencia went on to launch Finca Altozano, an outdoor vineyard restaurant in Mexico’s renowned Valle de Guadalupe.
Chef Claudia Sandoval
Born and raised in sunny San Diego, California, to a family originally from Mazatlán, Sinaloa, Chef Claudia grew up with her mother and grandmother, who taught her how to cook from a young age. Her signature style is a modern take on Mexican coastal cuisine. After becoming a fan favorite and winning the sixth season of MasterChef U.S., she began a successful culinary consulting and catering company under the name “Claudia’s Cocina,” published her bestselling cookbook “Claudia’s Cocina: A Taste of Mexico,” opened up her own pop-up bakery, El Cochi Durado, in 2020 and is currently filming her own series. She currently lives with her 15-year-old daughter in the city of San Diego, where they enjoy the outdoors and local dining scene.
Chef Tara Monsod
For more than a decade, Tara Monsod has honed her culinary skills in some of San Diego's most renowned kitchens, including Juniper & Ivy, Herringbone, Burlap, and Mozza Pizzeria. Now working as Executive Chef at Brain Malarkey's ANIMAE, Chef Tara has reimagined the menu to reflect her upbringing as a Filipino American. When you bite into an order of lumpia, scallop crudo with calamansi, or short rib kare kare made with peanut oil and bagoong, you get a delicious understanding of who Chef Tara is and the passion she has for building on traditional Filipino flavors.
With Appetizers By
  • Chefs Jack Ford, Carlo Guardado, Flor Franco and Paddy Glennon.
Together We Can Build a Community Farm and Learning Institute that will Shift Culture
Campesino Café is at the center of our efforts to engage our community with a taste of the abundance that is possible through creative collaboration for the health of people and planet.

  • Farm
By expanding literacy, mentorship, access and distribution, we will develop the next generation of farmers, stewards and innovators. This will reconnect us to agriculture and nourishment, while empowering participants toward their own ideas and solutions.
  • Programming
We see a path toward meaningful systems change through shifting behaviors and increasing access at the community level. This supports cultural shift through education, where the next generation can gain access to vocational training and apprenticeships on the farm, children can experience the farm as their classroom, and families can engage through festivals, and serial classes and workshops.  
Green Feast
The Ecology Center
32701 Alipaz St, San Juan Capistrano, CA 92675 
October 15, 2022
5:00 p.m. - 9:30 p.m.
Ticket prices will be $400 per person this year, with an option to buy an exclusive 8 person table for $5,000, 4 person table for $3,000
If you are interested in sponsoring Green Feast 2022, please reach out to [email protected]
We can offer refunds up to one month before the dinner.  In the case that you need to cancel last minute, we would be happy to work with you to pass along your tickets to friends or family members.

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